Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
Chocolate Chip Oatmeal Cookies

I have a love and hate relationship with catalogs. Especially the ones that you’ve never requested and the ones that are sent too often.

I think about the waste in paper, ink and postage  Not to mention the clutter.  And then there are the catalogs you really want to open and

look through.  The ones that make you want to buy something and the ones that make you really hungry.

One of my favorite is the King Arthur Flour catalog … It makes you want to bake and make a bunch of people happy.

This recipe came in the mail via the King Arthur Flour catalog.

We love this recipe for many reasons…one of which is because our son is allergic to nuts.  But if you ask me, I think that the best

cookies have nuts.  So what this recipe does is it gives nuttiness from oats.  One cup of all fashioned oats and just like that when

baked, these cookies give you the crunchy nutty texture you will love, but without any nuts.

The other genius thing about this recipe is that instead of just one cup of chocolate chips, it has three.  Now, that is my kind of cookie.  Enjoy!

Chocolate Chip Oatmeal Cookies


Chocolate Chip Oatmeal Cookies


  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk,  at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
  • 3 cups semisweet chocolate chips

Preheat oven to 325° F.  Line baking sheets with parchment.

Beat the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add egg, egg yolk and vanilla.

In a separate bowl whisk flour, oats, baking powder, baking soda and salt.  Add to the butter mixture.  Beat until everything is incorporated.  Don’t forget to scrape down the sides of the mixing bowl.  Stir in the chocolate chips.

Make small, medium or large cookies.  This recipe makes about 100 small cookies.  Bake 12 to 15 minutes or until lightly golden on the edges.  The center of the cookies may still look a bit shiny.  That’s okay, you don’t want to overcook them.  Remove from oven, wait a little bit and then transfer to a wire rack to cool.